Easy potato salad without eggs

Learn to make this deliciously easy, low-calorie potato salad without eggs. The potatoes are dressed with a simple homemade salad dressing and have a creamy light taste. This potato salad is vegetarian and gluten-free. One bite into it will inspire you to make this potato salad without eggs over and over again. You make this healthy side dish in 30 minutes.

Another great side dish for kids to enjoy! Do your kids love potatoes too? Let me know in the comment below how you serve them potatoes. Do they like potato salad?

When I am making food for breakfast or dinner, the first thing I consider is making the food kid-friendly and, of course, mom-approved by adding or hiding as many vegetables inside the dish as possible. And when they eat it and compliment me on how delicious it is, It makes me utterly happy!

So you make this potato salad without eggs by boiling/cooking the potatoes in as little water as possible to keep them dry. Please read more in the post on preparing perfect potatoes for the potato salad.

You make this easy healthy creamy potato salad without eggs mixed with fresh veggies and a light salad dressing made with yogurt. The additions of salty feta cheese and salty olive and crunchy walnuts, which all go so well with potatoes, make this potato salad incredibly delicious.

A fan of walnuts? Check out my best hands-down walnut recipes:

• Creamy walnut chicken recipe
• Best keto walnut crusted salmon

Find more delicious nutritious salad recipes:

• Vegan veggies farfalle pasta in olive oil
• Best watermelon avocado feta salad
• Easy chickpeas yogurt recipe
• Best keto broccoli cauliflower salad

Jump to:

• Ingredients
• Instructions
• Tips
• Substitutes
• Variations
• How to store potato salad without eggs
• What goes with potato salad without eggs
• What makes potato salad taste better?
• How pan-roast potatoes
• Oven-roasted potatoes
• How to boil potatoes
• Potatoe usages
• Pin it for later
• Recipe

Ingredients

You will need:

Yellow potato. Or any other type of potatoes. Please read more in the post.

Walnut. Adds lots of crunch and taste to the salad.

Plain whole-milk yogurt. Add a tangy and light creamy flavor and texture.

Cucumber. Goes so well with yogurt! Adds crunch and makes salad aromatics.

Tomatoes. Optional. I used it for color!

Feta cheese. I like this feta cheese (affiliate link). You may use any harder hard or soft cheese of your choice.

Whole green olives. Adds little salty surprises in the salad.

Avocado or olive oil. To help create a sauce with lemon right in the bowl.

Mint. Dry or fresh. Goes well with yogurt and cucumber. You may use dill.

Lemon juice. Or lime.

Salt and pepper to taste.

Instructions

Prepare the potatoes for the potato salad. Please read more in the post. Prepare the ingredients by chopping the vegetables.

Place the ingredients in a big bowl and build the salad.

Next, add yogurt and the rest of the dressings. Season the potato salad with salt and pepper to taste. At this point, taste the potato salad and adjust for seasoning.

Serve it fresh at room temperature!ENJOY!

Tips

• Use herbs as possible. This is an easy way to boost the dish's flavor without adding more calories. Dry or fresh mint or dill goes well in this recipe.
• Add a dash of your favorite spices: cumin, ginger, cayenne pepper
• Use waxy potatoes that hold shape after cooking.
• Peel the potatoes or let the skin be for extra fiber.
• Use plain yogurt and not flavored or sweet ones. Plain whole milk yogurt makes potato salad creamy and yet light.
• Add in your favorite chopped vegetables or fruits.
• Toss in some toasted chopped nuts or seeds.
• Use less salt than usual since olives and feta cheese have lots of salt.
• Toss in protein such as cooked chicken breast, tuna, eggs, chickpeas, or beans to make it a complete dish.
• Boiled potatoes or roasted potatoes all work fine. Read more in the post.
• While the potatoes are cooking, prepare the other ingredients and chop the vegetables.
• Feel free to adjust the amount of each ingredient.
• I boiled the potatoes for this recipe; you can roast them in the oven or pan-roast them. Please read more in the post!

Substitutes

• Substitute yellow potatoes with other waxy, less starchy potatoes that hold their shape after cooking. Use couscous pasta, quinoa pasta, or orzo. Or make it low carb/calorie and use cauliflower or broccoli rice, spaghetti squash, cabbage noddle, zucchini noddle, lentil pasta, or chickpea pasta. Substitute with starchy vegetables such as corn, peas, winter squash, carrots, beets, or sweet potatoes.
• Substitute walnuts with other nuts or seeds you like.
• Use sour cream, heavy cream, cream cheese, cottage cheese, or kefir instead of plain whole-milk yogurt. Or use dairy-free yogurt and cheese to make vegan potato salad.
• Or substitute yogurt with nut butter like peanut butter, cashew butter, almond butter, etc. Tahini (sesame seeds butter) and other seeds butter are great options for making a vegan version of this potato salad.
• Substitute cucumber with bell pepper, radish, celery, and fennel, or leave it out.
• Use fresh fruits like strawberries, mangos, peaches, cherries, etc., instead of tomatoes. Or skip it.
• Substitute feta cheese with any other cheese you like.
• Use capers, pickled cucumber, onion, pepper, or any other pickled vegetables instead of olive
• Herbs such as oregano, thyme, basil, dill, and rosemary are great options
• Substitute lemon juice with lime or orange juice. White vinegar or apple cider is fine too.

Variations

• Toss the roasted potatoes in your favorite leafy green (kale spinach) salad.
• Use the potatoes in cauliflower broccoli salad.
• Add potatoes to egg, avocado, pasta, or tuna salad.
• Toss potatoes into fruit salads.

How to store potato salad without eggs

You can keep it in an air-tight container in the fridge for 3 days. I do not recommend freezing it.

What goes with potato salad without eggs

• Serve them with oven-roasted or grilled salmon fillet(my favorite), steak, or chicken.
• They go well with casserole, stews, or other skillet main dishes.
• Serve them with hard-boiled eggs or scramble eggs for breakfast.
• Add them to other side dishes such as rice, salads, soups, roasted vegetables, or pasta.
• Check out my dinner recipes for more ideas on what to eat with potato salad.

What makes potato salad taste better?

A delicious, nutritious salad dressing. A nice light creamy, tangy sauce is a must to make potato salad taste amazing. So use plain whole milk yogurt and mix it with lemon juice. Add mint that goes best with both potatoes and yogurt. Add some healthy fat, such as olive oil, and some crunchy nuts. Season with salt and pepper, and serve.

How pan-roast potatoes

1. Slice the potatoes into a cube.
   • Instead of roasting the potatoes in the oven, pan-roast them on the stovetop.
2. Turn the stovetop to medium-high heat and let the skillet (preferably cast iron) heat up nicely.
3. Add to it an oil of choice. Preferably a high smoke point oil.
4. Then, pan-sear them until you see the searing mark on them.
5. Add seasons of choice. Salt, pepper, some garlic and onion powder, and seeds for a smoky and nutty flavor.
6. Next, lower the heat and cover the pan loosely with a lid so that steam can escape.
7. Let them cook through, but still crispy outside.

Oven-roasted potatoes

1. The secret to the best-tasting oven-roasted crispy potatoes is:
   • A well-heated cast-iron skillet on medium-high heat to pan-sear them fast. So they will be crispy outside and soft inside.
2. Cut the potatoes into cubes and season them with butter or avocado oil, salt, pepper, garlic, onion powder, and seeds ( for a smoky and nutty flavor).
3. When you see the initial sear mark, transfer the skillet uncovered into a preheated oven at 400 °F to finish cooking. So roasting them uncovered at high heat will preserve the crispiness.
4. Roast them until potatoes are cooked inside and crispy outside.

How to boil potatoes

1. Dice potatoes into cubes if you use large-size potatoes— I use 1.5 lb of yellow baby potatoes and dice them after cooking!
2. Place them into a large pot. So that all potatoes are layered nicely in the pot. This will fasten the cooking process.
3. Add water about halfway. Do not cover potatoes with water.
4. Season the potatoes with salt to taste.
5. Bring the water to a boil.
6. Lower the heat, cover the pot, and let them cook for about 15-20 minutes or until potatoes are easily breakable with a fork.
7. By the end of cooking time, if any water was left in the pot, higher the flame and let the excess water evaporate. And potatoes become smoky on the bottom.
8. Let the potatoes cool, and add them to the potato salad.

Potatoe usages

• Roast potatoes with other vegetables such as mushroom, cauliflower, zucchini, onion, peppers, brussels sprout, green beans, broccoli, or butternut squash.
• Mix them in your favorite rice or pasta side dishes.
• Toss potatoes into a salad, pasta, or skillet dish.
• Add them to the omelet for breakfast.
• Add them to your favorite soup recipes.
• Mix or serve them with main dishes with beef, chicken, shrimp, or fish. For example, casseroles, meatloaf, salmon, steak, or stews.
• Mash and add them to patty recipes. Or make potato patties.
• Melt some cheese over them and serve them as a side.
• Use them as a substitute or add-on in my breakfast, dinner, or soup recipes:

• Quick and healthy baked beans recipe
• Easy ground beef and broccoli casserole
• Creamy walnut chicken recipe
• Vegetarian broccoli cheddar soup
• Best gluten free potato soup

What did you substitute? How did your family and kids like it? Let me know in the comment below your favorite combination. I love to hear from you!

Find more simple, delicious nutritious side dish recipes:

• Garlic sesame green beans
• Roasted honey cumin broccoli
• Easy sourdough discard naans
• Easy sourdough discard flatbread
• Biscuits without milk
• Vegan veggies farfalle pasta in olive oil
• Best watermelon avocado feta salad
• Easy chickpeas yogurt recipe
• Best keto broccoli cauliflower salad

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